| Interpolymeric complexing between egg white proteins and xanthan gum: Effect of salt and protein/polysaccharide ratio CJF Souza, EE Garcia-Rojas Food Hydrocolloids 66, 268-275, 2017 | 135 | 2017 |
| The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process TA Comunian, MP Silva, CJF Souza Trends in Food Science & Technology 108, 269-280, 2021 | 108 | 2021 |
| Effects of salt and protein concentrations on the association and dissociation of ovalbumin-pectin complexes CJF Souza, EE Garcia-Rojas Food Hydrocolloids 47, 124-129, 2015 | 93 | 2015 |
| Complex coacervates obtained from lactoferrin and gum arabic: Formation and characterization ES Gulão, CJF de Souza, FAS da Silva, JSR Coimbra, EE Garcia-Rojas Food research international 65, 367-374, 2014 | 72 | 2014 |
| Interpolymer complexation of egg white proteins and carrageenan: Phase behavior, thermodynamics and rheological properties CJF Souza, CSF Souza, LPH Bastos, EE Garcia-Rojas International journal of biological macromolecules 109, 467-475, 2018 | 52 | 2018 |
| Complex coacervates obtained from peptide leucine and gum arabic: Formation and characterization ES Gulão, CJF de Souza, CT Andrade, EE Garcia-Rojas Food chemistry 194, 680-686, 2016 | 50 | 2016 |
| Complex coacervation between lysozyme and pectin: Effect of pH, salt, and biopolymer ratio CJF Souza, AR da Costa, CF Souza, FFS Tosin, EE Garcia-Rojas International journal of biological macromolecules 107, 1253-1260, 2018 | 47 | 2018 |
| Complex coacervates obtained from interaction egg yolk lipoprotein and polysaccharides CJF Souza, EEG Rojas, NR Melo, A Gaspar, JFC Lins Food Hydrocolloids 30 (1), 375-381, 2013 | 42 | 2013 |
| Lactase (β-galactosidase) immobilization by complex formation: Impact of biopolymers on enzyme activity CJF Souza, EE Garcia-Rojas, CS Favaro-Trindade Food Hydrocolloids 83, 88-96, 2018 | 41 | 2018 |
| Immobilization of β-galactosidase by complexation: Effect of interaction on the properties of the enzyme CJF Souza, EE Garcia-Rojas, CSF Souza, LC Vriesmann, J Vicente, ... International journal of biological macromolecules 122, 594-602, 2019 | 33 | 2019 |
| Microencapsulation of lactase by W/O/W emulsion followed by complex coacervation: Effects of enzyme source, addition of potassium and core to shell ratio on encapsulation … CJF Souza, TA Comunian, MGC Kasemodel, CS Favaro-Trindade Food research international 121, 754-764, 2019 | 27 | 2019 |
| Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization MG de Alcântara, N de Freitas Ortega, CJF Souza, EE Garcia-Rojas Food structure 24, 100137, 2020 | 24 | 2020 |
| Sugarcane Juice with Co-encapsulated Bifidobacterium animalis subsp. lactis BLC1 and Proanthocyanidin-Rich Cinnamon Extract AT Holkem, EJS Neto, M Nakayama, CJF Souza, M Thomazini, FA Gallo, ... Probiotics and antimicrobial proteins 12, 1179-1192, 2020 | 17 | 2020 |
| Polymeric complexes obtained from the interaction of bovine serum albumin and κ-carrageenan CJF de Souza, AV Ramos, PBS Câmara, ES Gulao, MF de Campos, ... Food hydrocolloids 45, 286-290, 2015 | 17 | 2015 |
| Stability and rheological behavior of coconut oil-in-water emulsions formed by biopolymers ES Gulão, CJF Souza, AR Costa, MHM Rocha-Leão, EE Garcia-Rojas Polímeros 28, 413-421, 2018 | 12 | 2018 |
| Emulsion of systems containing egg yolk, polysaccharides and vegetable oil CJF Souza, EEG Rojas Ciência e Agrotecnologia 36, 543-550, 2012 | 12 | 2012 |
| Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects TG Silva, MGC Kasemodel, OM Ferreira, RCL da Silva, CJF Souza, ... Food Science & Nutrition 8 (10), 5267-5274, 2020 | 8 | 2020 |
| Solubility of egg yolk proteins: modelling and thermodynamic parameters TF Assis, EE Garcia Rojas, CJF Souza, AD Giraldo-Zuniga, NR Melo European Food Research and Technology 231, 745-750, 2010 | 4 | 2010 |
| Dipteryx alata Vog. SR da Silva, THB Ferreira, CJF de Souza, EJ Sanjinez-Argandoña Fruits of the Brazilian Cerrado: Composition and Functional Benefits, 99-113, 2021 | 3 | 2021 |
| Formação de complexos coacervados a partir das proteínas da clara de ovo e polissacarídeos CJF Souza Universidade Federal Rural do Rio de Janeiro, 2015 | 2 | 2015 |
